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Monday, February 25, 2013

Comfort food at it's finest, my friends! I don't know what it is, but kids just love macaroni and cheese. It seems adults do too. With my two boys, they share that common love and when I came across this recipe for Mac & Cheese Casserole, I knew I had to make it for them. It came out delicious with all it's cheesy glory and it was so comforting, it hit the spot. A creamy cheddar cheese sauce is baked with macaroni pasta in such a perfect ratio and the buttery breadcrumb topping gives the dish the perfect crunch for texture...This is a little different from the traditional macaroni and cheese recipe in that there is a bit more cheese sauce to the pasta... making it a perfect dish if you love the cheese. I thought the ratio was perfect since I like a little more cheese than pasta. You can make this well in advance and even freeze it to enjoy later.

2. Cook the pasta according to the package directions for al dente. Drain and set aside.

3. In a large saucepan over medium heat, melt the butter. Whisk in the flour, then add the onion powder, garlic powder, salt and pepper. Gradually whisk in the milk. Cook, stirring constantly, until the sauce thickens and the mixture begins to boil. Add the cheese and stir until the cheese is melted. Add the cooked pasta and stir to coat the pasta.

4. Pour the mixture into a 9x13-inch baking dish. Mix together the bread crumbs, melted butter and parsley until all of the crumbs are moistened, and then sprinkle over the top of the pasta mixture.

This is the best combination for my personal uses and has never failed me. I purchased a majority of the ingredients at an Asian market (at less than $.99/lb) and the other ingredients marked were Bob Red Mill brand. Cornstarch was Argo brand.